A foodie friend of mine sent me the following link that describes "dry brining" a turkey. What you do is heavily salt your turkey and then seal it in a plastic bag for three days. Supposedly this makes for a more succulent, better seasoned bird than the wet brining technique many of us use.
Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird) recipe from food52
Although I would argue there is no such thing as a "dry brine" (by definition, brine is a liquid. This is really nothing more than a salt rub), it sounds pretty interesting. And the fact that it has won taste tests makes me want to try it all the more. Unfortunately, I am picking up my turkey today, so there isn't time to do this. Maybe next year.
Has anyone tried this technique?